Faux Gras
Oof. Foie gras. Are there any more controversial two words in the English (well, technically French) language? Naturally, we don't do foie gras as they are not part of a vegan diet. That's probably not a surprise. But we have come up with something similar that's both delicious AND a cruelty-free recipe. We've teamed up with chef and owner of Gauthier Soho, Alex Gauthier, to bring you this exceptional Faux Gras recipe. It's a delicious, rich and earthy spread, perfect for a vegan starter idea. Better yet, exactly zero geese were harmed in the making of it.
Serves
Ingredients
For the recipe
<item-todo-done>2 tsp thyme<item-todo-done><item-todo-done>2 tsp sage<item-todo-done><item-todo-done>2 tbsp Cognac<item-todo-done><item-todo-done>2 tbsp Beetroot purée<item-todo-done><item-todo-done>2 tsp rosemary<item-todo-done><item-todo-done> Pinch of salt<item-todo-done><item-todo-done>1 shallot<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>18 button mushrooms<item-todo-done><item-todo-done>400g lentils cooked<item-todo-done><item-todo-done>150g walnuts toasted<item-todo-done><item-todo-done> plant-based butter<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done>
Before you start
Frying pan | Food processor | Ramekins (or small jars)
To start
- Heat 2 tbsp of olive oil in a frying pan
- Roughly chop the shallot and add to the pan
- Add a pinch of salt and cook the onions until they are translucent
- Roughly chop the garlic cloves and add to the pan
- Cook this off and add the chopped button mushrooms. Stir until everything is well cooked
- Add the rosemary, thyme, sage and cogna
Blend the cooked ingredients
- Add the contents of the frying pan to a food processor along with the lentils, walnuts and soy sauce
- Pulse the mixture until combined then add in the beetroot puree
- Process until almost smooth, add an extra splash of cognac if needed
To serve
- Transfer the mixture to a jar, adding on a thin layer of dairy-free butter to the top (optional)
- Refrigerate for a few hours before serving
- Best served with good quality bread